EASY PICKLED RED ONIONS

Serves: 6

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EASY PICKLED RED ONIONS

Ready in: 50 MinTotal time: 50 Min

I love pickles. Actually, I love anything pickled….carrots, cauliflower, zucchini and especially red onions. If you take a peek in my refrigerator, you will always find a mason jar of something pickled that is homemade. Lana makes luscious pickles, especially from zucchini, and I love to make pickled red onions.They are the perfect bright condiment that adds a sweet, sour and zesty tang to a multitude of dishes. In just half-an-hour, you can have a crunchy splash of color on your dinner salad, tacos, potato salad, sandwiches and quinoa, even your Sunday Night Roast Chicken or a grilled flank steak. They last for weeks in the fridge, so you always look like a culinary hero when you pull them out and say “voila”, and no one would know how truly simple they were to make. (They’re even nice on a cheese platter too.)

Ingredients

• 1 red onion
• 1 to 3 tablespoons granulated sugar (to your liking)
• 1/2 teaspoon salt
• 1/2 cup rice vinegar or champagne vinegar
• Peppercorns
• Fennel seed
• Red pepper flakes
• Mustard seeds
• Fresh rosemary or thyme
• Orange peel, etc. (optional)

Instructions

1. Slice the onions into 1/4-inch half moons. Bring a small pot of water to a boil. Place the sliced onions in a strainer and place the strainer in the sink. Once the water is boiling, pour the water over the onions. (If you want to soften and lessen the intensity of the onions more, drop them into the boiling water and let them sit for 30 seconds before draining.
2. Place the vinegar, sugar and salt, and any aromatics you choose, in a mixing bowl. Stir to dissolve. Add the onions to the jar and stir well.
3. To eat right away, leave the onions at room temperature for 30 minutes, then dig in. Or, fill a small mason jar with the onions and store in the fridge for up to 3 weeks.

THE ONIONS:

1. Now don’t fret, if you don’t like raw onions, the homemade pickled variety that I make is not oniony, in fact, it's all about sweetness and crunch to me. I peel a sweet red onion, for starters, then cut it in half and slice thin half-moons of onion slices. (I like red onions for my pickled onions, but yellow or white can be used as well.) Then, I blanch the red onion briefly to mellow the flavor.

THE VINEGAR:

1. I like to use rice wine vinegar or champagne vinegar. Raspberry vinegar is delicious too. (Apple Cider Vinegar will work in a pinch…but it is rather pungent.)

THE SUGAR:

1. The sugar provides a balance to the vinegar, and it is essential in the recipe. Agave, honey, or another sugar substitute will work, but be aware of the amount you will need to attain the same flavor.

THE AROMATICS:

1. You can make simple Pickled Red Onions using just onions, vinegar, sugar and salt. I like to add additional flavors for oomph! Try garlic cloves, peppercorns, a slice of jalapeno for heat, red pepper flakes, mustard seeds, fennel seeds, orange peel or fresh herbs like thyme or rosemary; or whatever tickles your fancy.

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